A Mexican Lent favorite with sweet bread, syrup, fruits, nuts, and cheese; warm and aromatic comfort.
# What You Need:
→ Bread
01 - 1 large loaf bolillo or French bread, sliced and slightly stale (approximately 1.1 lb)
→ Syrup
02 - 2 cups water
03 - 1 1/2 cups piloncillo, chopped (or dark brown sugar as substitute)
04 - 1 cinnamon stick
05 - 3 whole cloves
06 - 1/4 cup raisins
07 - 1/4 cup dried apricots or prunes, chopped (optional)
→ Dairy & Cheese
08 - 1/2 cup shredded mild cheese (such as queso fresco, Monterey Jack, or mozzarella)
→ Nuts & Seeds
09 - 1/3 cup pecans, chopped
10 - 1/4 cup unsalted peanuts, chopped
11 - 1/4 cup slivered almonds
→ Toppings
12 - 1/4 cup sweetened coconut flakes (optional)
13 - 2 tablespoons butter, melted
# Steps:
01 - Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish.
02 - Arrange bread slices on a baking sheet and toast for 10–12 minutes until dry and golden, turning once halfway.
03 - In a saucepan, combine water, piloncillo, cinnamon stick, and cloves. Bring to a boil, reduce heat, and simmer for 8–10 minutes until fragrant and syrupy. Remove from heat, strain to discard spices.
04 - Layer one-third of the toasted bread into the baking dish. Scatter some raisins, dried fruit, chopped nuts, and cheese over the bread. Repeat for two more layers, finishing with cheese and nuts on top.
05 - Slowly pour the warm syrup evenly over the layered bread, ensuring each slice is fully moistened. Drizzle melted butter and sprinkle coconut flakes if desired.
06 - Cover the dish with aluminum foil and bake for 25 minutes.
07 - Remove foil and bake for an additional 10–15 minutes, until the top is golden and bubbling.
08 - Allow to rest for at least 15 minutes before serving warm or at room temperature.
